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One-Pan Sausage with Shishito Peppers and Ras el Hanout

Blistered shishito peppers and browned sausage tossed in ras el hanout-spiced oil, finished with lemon and fresh herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 385
Ingredients Method

Ingredients
  

  • For the Sausage and Peppers
  • 1 lb sausage links Italian or merguez-style, sliced into rounds
  • 2 tbsp olive oil divided
  • 8 oz shishito peppers whole
  • 2 cloves garlic minced
  • 1 tbsp ras el hanout
  • Flaky salt to taste
  • To Finish
  • 1 tbsp fresh lemon juice
  • Fresh mint or cilantro chopped
  • Lemon wedges for serving

Method
 

  1. Heat 1 tbsp olive oil in a skillet over high heat until shimmering.
  2. Cook shishito peppers 3 to 5 minutes, tossing, until blistered and charred. Remove and season with salt.
  3. Reduce heat to medium, add remaining oil, and cook sausage 8 to 10 minutes until browned and cooked through.
  4. Add garlic and ras el hanout in the last minute, stirring to bloom the spices.
  5. Return peppers to the pan and warm through 1 to 2 minutes.
  6. Remove from heat and squeeze lemon juice over, tossing to combine.
  7. Garnish with mint or cilantro and serve with lemon wedges.